Lemon Mousse is made with only 3 ingredients and can be whipped up in minutes! A tangy and sweet cold summer dessert that will impress your guests and is dangerously delicious, yet SO easy to make from scratch. This easy mousse is perfect for spring and summer days!
This quick and easy Lemon Mousse with lemon curd is a great fresh and bright dessert that is perfect for the warmer months and bursting with summer flavors! Like my Easy Lemon Cream Pie Recipe, this simple recipe is a perfect make-ahead dessert that can be whipped up the day before and then chilled in the fridge until you are ready to serve it.
It’s so light and airy, your guest will love this decadent dessert that tastes like you slaved away for hours in the kitchen, yet it can be made in less than 5 minutes! In my opinion, making a fancy dessert doesn’t need to be difficult. A few simple ingredients and you have a dessert that everyone will love.
The best thing about this mousse besides its deliciousness is that it’s made with simple ingredients. It is made without gelatin and without raw eggs. The lemon curd gives it its lemon flavor and cream makes it fluffy and airy. Just whip everything up and put it in the fridge. So easy! This simple Lemon Curd Mousse is a light and airy treat that would be perfect for any spring or summer occasion like Mother’s Day, Easter, Wedding Showers, or Baby Showers!
Tips and Tricks for Making Lemon Mousse
- To make this easy mousse with lemon curd you need only three ingredients: Heavy whipping cream, powdered sugar, and Lemon Curd. You can find Lemon Curd at most grocery stores but it’s also easy to make it from scratch (here is my recipe for Easy Lemon Curd).
- To make the mousse whip better it’s best to use really chilled cream. You could also chill your bowl and whisk in the fridge or freezer before you start to make this lemon mousse.
- This recipe makes about 4 x 1/2 cup of mousse per glass which I find enough for a light summer dessert. Serve this lemon mousse chilled straight from the fridge, it tastes best when it is really cold.
- I garnished the mousse with fresh raspberries, mint leaves, and a small lemon slice but you could use any berries or add a whipped cream swirl on top.
- Making this dessert one day in advance is perfect for parties or special occasions. Just chill it in the fridge until you want to enjoy it! This lemon mousse lasts in the fridge for about 2 days.
Looking for more Lemon Recipes?
- Easy Lemon Raspberry Cake
- Raspberry Lemon Curd Cupcakes
- Easy Lemon Sheet Cake Recipe
- Moist Lemon Cake Recipe
- Lemon Puff Pastry Pockets
Tools used to make this Lemon Curd Mousse Recipe
Lemon Curd: Use a good quality Lemon Curd or make your own, it’s super easy! Here is my recipe: Easy Lemon Curd Recipe
Stand Mixer: My most used kitchen appliance and it’s so pretty it can sit on the counter as decoration!
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Lemon Mousse Recipe
- In the bowl of a stand mixer fitted with the whisk attachment combine lemon curd, cold heavy whipping cream, and powdered sugar.
- Whip until stiff, for about 3-5 minutes.
- Divide between 4 glasses. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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Julie B. says
Made this for Easter using store-bought lemon curd. It was very simple to make but next time I will cut down on the powdered sugar just a bit. It was a little sweet for my taste. I let it set overnight in the fridge and the consistency was perfect; very light and the perfect dessert for an Easter feast. I used fresh strawberries and blueberries for garnish.
Can this recipe be quadrupled and made in a large bowl rather than individual cups? I’d like to make it for large crowd coming for Easter dinner. Thanks.
I have not tried making it in a large bowl so I’m not 100% sure if it works. Depending on the size and depth of the bowl it will take longer to set so I would definitely make it the day before. A shallow bowl, like a 13×9-inch baking pan, would probably work best.
Thanks for the speedy response Julia. I will give it a go and can let you know.
Would it work if you whipped the cream first and then folded in the lemon curd?
I don’t think it would work as well as my method because using my method the lemon curd is distributed evenly.
Admittedly I was reluctant as other lemon mousse recipes were more complicated. I did a test run before I make this for a group of 30, using jarred lemon curd thinking I’d make homemade later for my guests. Nope! This is PERFECT as is! Definitely a company worthy dessert!
Hi! I would also like to try making this for a large group and having them serve themselves how much they want (since I’m also making chocolate mousse), so I wanted to avoid portioning it out into small cups beforehand. Would it be possible to leave it in the larger bowl overnight?
I haven’t tried making it in a larger bowl, but I think you could definitely leave it in the larger bowl overnight in the fridge.
Lisa Millard says
Could you tell me your conversions for so many as I’m thinking of making this for larger groups and being in the UK the cup recipe is difficult for me to convert! Thanks
There is a little button next to the Ingredients heading in the recipe card where you can switch from US customary to metric measurements. Hope this helps with making it for a larger group!
I made this exactly as the recipe said excepting I used a bit more lemon juice in the curd can’t help myself (lemon crazy) well my guests raved over it thank you so much for sharing❣
Can I use double cream ?
Yes, you can! Double cream is the British term for heavy or whipping cream in the United States. The only difference is that it’s a bit easier to overwhip because it is a little thicker than whipping cream.
Great receipe!! Smoth and creamy. Also it was made with your easy lemon custard receipe, which turned out awesome! I wish I could attach the picture.
This recipes looks and sounds amazing.
Can I add a digestive Biscuit base to it? Will you recommend that or should I stick to your recipe as is?
Yes, you could definitely add a digestive biscuit base.
I’m in the UK, when you say powdered sugar, do you mean icing sugar or caster sugar? Would like to try this little lemon mousse recipe.
Icing sugar is what you want to use for this recipe.
Hi. Your recipe was recommended to me by a friend who said it was delicious!
Can you use a manual hand mixer? Many thanks.
Yes, you could use a manual hand mixer it might just take longer. But I would not recommend using a whisk (only if you have really strong arms :-)).
Can this be doubled or better to make two separate batches?
Yes, you can double this recipe! – Julia
I bought lemon curd from the store on a whim. And I was excited to find this recipe. I licked the beater after mixing, it tastes great so I’m really looking forward to dessert. :) Thanks for sharing!
can I make this recipe the night before a brunch I’m serving?
This looks absolutely delicious and I can’t wait to try it!
Your recipes, especially the additional tips, are brilliant. Thankyou for them!
Hi just made this with whipping cream didn’t really get peaks when whisking , will it set in fridge ?
As long as it was not soupy it should set just fine in the fridge!
I made the mistake of substituting half & half for the heavy whipping cream & the result was a lemon curd soup. So disappointed.
Oh no! Yes, it will only work with heavy whipping cream because half and half has much less fat and doesn’t get firm.
This recipe was absolutely delicious, and exactly what I was looking for! Great job!
Thank you so much for the great review, Brittany! I’m so happy you like the recipe.
Patricia farmer says
I only have a hand electric mixer,wii that work?
Yes, a hand mixer will work too!
jim grossi says
cant wait to try your reipes
I am able to eat this in the cafe, at lunch and at dinner without any problems .. hahaha .. looks delicious .. Congratulations on the article .. I will try to do in the next weekend
Julia B says
Made lemon mousse for the first time last night. I had tasted an amazing mousse while on vacation in Athens last year and was hoping to get a similar taste. I liked the consistency and texture of it. I found it personally too sweet. Next time I’ll add less sugar and I’ll add lemon zest and juice. I wanted this to be a bit lighter on the sweet side.